The cast iron skillet
The cast iron skillet evolved in the late 1800s, along with the flat top stove. With the flat top stove becoming a common fixture in homes, using the skillet became a favorite option. Many members of the baby boomer generation can remember the smell of fried chicken in the Gram Maw house on a Sunday afternoon. Those same cast iron skillets have become a coveted item among collectors and antique dealers.
The simple manufacturing process has remained almost unchained for hundreds of years. As a result, the differences between ancient and modern pans are minimal compared to other manufactured items.
With the advent of aluminum and stainless steel cookware in the 20th century, it seemed like the end of the cast iron skillet. Through the years of new cooking materials and nonstick surfaces, he found that the cast iron skillet was still as durable as ever. As new generations became aware of the cast iron skillet’s exceptional heating and cooking abilities, its popularity rebounded. The next time you cook or shop for a new skillet, give cast iron a try. It is deep in history and could go on forever.
Griswold was an American manufacturer of cast iron products, founded in Erie Pennsylvania in 1865 and closed in 1957. For many years the company had a worldwide reputation for quality. If you are lucky enough to have one of these pans and now they are a collector’s item.
Wagner Ware was headquartered in Sidney Ohio. Wagner was active between 1891 and 1952. He was a very dominant manufacturer in Europe and the United States. Buyers of the company continued to carry the brand, and Wagner products are still produced today. Original items are prized by collectors.
In 1896, Joseph Lodge founded the company that became known as Lodge Cast Iron in the city of South Pittsburg, Tennessee. Lodge’s manufacturing company has operated on site since 1910 and today is the oldest manufacturer of cast iron cookware in the US and is still in the Lodge family.
Seasoning a skillet was traditionally made with lard or bacon fat, although this is still fine, if you don’t use the skillet often the animal fats go rancid. Cooking oils can be used to season and maintain your cast iron skillet. Applying a thin coat of after each cleaning will keep your pan seasoned and ready for decades to come.
Here’s a simple skillet recipe that you can serve in about 35 minutes.
Skillet Biscuit and Chicken Potpie
2-3 tablespoons extra virgin olive oil
1 teaspoon fresh or dried thyme
2 minced garlic cloves
1 chopped onion
2 chopped carrots
2 stalks of celery chopped
1 cup of potatoes in small cubes
kosher salt / fresh ground black pepper
1/4 cup flour
2 1/2 cups chicken broth
1/4 cup heavy cream
1.5 pounds boneless chicken breast, 1/2-inch cubed
1 cup frozen peas
1/2 cup frozen corn
2 tablespoons chopped parsley
1 package of cookies
1 beaten egg
Instructions
Preheat oven to 400 degrees
Using a large cast iron skillet over medium heat, heat the olive oil and add the thyme, garlic, potatoes, celery, carrots, and onions. Stir with a wooden spoon until the vegetables soften, 5 to 7 minutes. Season with salt and pepper and then add the flour. Beat continuously until the flour is cooked and well incorporated. Slowly add broth and cream until mixture is smooth. Add chicken and bring to a boil; simmer until thickened, about 5 minutes. Add the peas, corn, and parsley. Top with biscuits in an even layer, brush top with beaten egg. Bake until the cookies are golden brown and the filling is bubbling about 25 minutes. Serve immediately.
recipe notes
Substitute cream for milk to save some calories.
If the cookies start to get too brown on top, place a sheet of aluminum foil over them until the pie is ready to bake. Don’t be afraid to make this your own, use whatever ingredients and seasonings you prefer. ENJOY!
